Best 2 Gluten Free Apple Pear And Cranberry Pecan Crumble Recipes
Indulge in a delightful symphony of flavors with this Gluten-Free Apple, Pear, and Cranberry Pecan Crumble. This delectable dessert combines the sweet and tart flavors of apples, pears, and cranberries with the nutty crunch of pecans, all enveloped in a tender and crumbly gluten-free topping. Savor the perfect balance of sweet and tangy, with each bite offering a burst of fruity goodness and a satisfying crunch.
This article features a collection of irresistible gluten-free recipes that are sure to tantalize your taste buds. From the classic Apple Pie Bars with a flaky crust and gooey apple filling to the decadent Salted Caramel Chocolate Tart with a velvety chocolate ganache, there's something for every sweet tooth. Treat yourself to the rich and creamy Chocolate Avocado Mousse, a guilt-free indulgence that combines the goodness of avocado with rich chocolate. And for a refreshing twist, try the tangy Lemon Blueberry Loaf with its moist texture and vibrant citrus flavor.
GLUTEN-FREE APPLE, PEAR AND CRANBERRY PECAN CRUMBLE
This has moved to the top of my favorite crumbles list. I have made apple crumbles before, but I hadn't cooked the apples first in my other recipes. It makes a huge difference in the sweetness and comfort level of the dish. The pear also contributes to the overall sweetness of the dessert and I love the tangy flavor of the dried cranberries. I have used a gluten-free mix of certified oats (produced in a gluten-free facility) and millet flour, which makes a crumble topping that is truly crumbly. Both tender apples like McIntosh, Gala, Macoun and Cortland, as well as firmer apples like Braeburns and Fujis work well in this dish
Provided by Martha Rose Shulman
Categories brunch, dinner, snack, dessert
Time 1h
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make crumble topping first. Preheat oven to 350 degrees. Cover a baking sheet with parchment. Place oats, quinoa flour, sugar, salt and nutmeg in a food processor fitted with steel blade and pulse several times to combine. Add the butter and pulse until the butter is evenly distributed throughout the grain mix. The mixture should have a crumbly consistency. You can also combine ingredients in a standing mixer fitted with the paddle and mix at low speed until mixture has a crumbly consistency.
- Spread topping over parchment-covered baking sheet in an even layer. Place in oven and bake 10 minutes. Rotate pan, stir mixture, and bake another 10 minutes, until nicely browned. Remove from heat and allow to cool. Stir in pecans and lemon zest.
- Turn oven up to 375 degrees. Butter a 2-quart baking dish. Cook apples in 2 batches. Heat half the butter over medium-high heat in a large heavy skillet until it foams and foam subsides. Add apples and wait until they begin to sizzle, then add half the sugar and cook, stirring and tossing in the pan, until apples just begin to caramelize, about 10 minutes. Transfer to a bowl and repeat with remaining butter, apples and sugar. When second batch has caramelized, add first batch back into pan, then add lemon juice, vanilla extract, cinnamon and nutmeg and stir together for another minute. Stir in diced pear and dried cranberries and stir everything together. Remove from heat and scrape into buttered baking dish.
- Spread crumble topping over apple mixture in an even layer. Place in oven and bake 30 minutes, until bubbling and top is nicely browned. Allow to cool for at least 10 minutes before serving.
Nutrition Facts : @context http, Calories 392, UnsaturatedFat 8 grams, Carbohydrate 54 grams, Fat 19 grams, Fiber 6 grams, Protein 4 grams, SaturatedFat 10 grams, Sodium 61 milligrams, Sugar 31 grams, TransFat 1 gram
GLUTEN-FREE PEAR-CRANBERRY CRUMB CAKE
Steps:
- For the crumble: In a small bowl, stir together the pecans, sugar, chocolate chips, gluten-free flour blend and cinnamon.
- For the cake: Preheat the oven to 375 degrees F and grease a 9-inch springform pan or round cake pan. In a large bowl, whisk together the gluten-free flour blend, baking powder and salt.
- In a small bowl, whisk together the eggs and sugar until smooth. Beat in the oil and vanilla. Stir the egg mixture into the flour mixture until combined. Transfer the batter to the prepared pan, top with the pear, cranberries and crumble mixture. Bake until a toothpick inserted in the center comes out clean, about 45 minutes. Let cool in the pan set on a wire rack.
- In a large bowl, whisk together the rice flour, tapioca flour, potato starch, xanthan gum and salt.
Tips:
- Use a variety of apples and pears. This will give your crumble a more complex flavor and texture. Some good options include Granny Smith, Honeycrisp, Bosc, and Bartlett pears.
- Don't overcook the fruit. You want it to be soft, but not mushy. Cook it until it is just tender when pierced with a fork.
- Use a combination of granulated and brown sugar. This will give your crumble a crispy topping and a chewy interior.
- Add some spices to the crumble topping. This will give it a warm and inviting flavor. Some good options include cinnamon, nutmeg, and ginger.
- Don't skimp on the butter. It is what makes the crumble topping so rich and flavorful. Use unsalted butter so that you can control the amount of salt in the recipe.
- Bake the crumble until the topping is golden brown and the fruit is bubbling. This usually takes about 30 minutes.
- Let the crumble cool for a few minutes before serving. This will allow the topping to set and the fruit to thicken.
Conclusion:
This gluten-free apple, pear, and cranberry pecan crumble is a delicious and easy-to-make dessert that is perfect for any occasion. The combination of sweet fruit, crunchy pecans, and a buttery oat crumble topping is irresistible. Plus, it is gluten-free, so everyone can enjoy it. Try it today and see for yourself how delicious it is!
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